Pumpkin Chocolate Chip Cookies

5 from 5 votes

Pumpkin Chocolate Chip Cookies

What's better than chocolate chip cookies? PUMPKIN chocolate chip cookies! Pumpkin puree and warming spices add amazing flavor and give these cookies the perfect soft, chewy texture.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 127kcal

Author: Alissa Saenz

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¾ cup vegan butter, room temperature
¾ cup organic granulated sugar
¾ cup organic brown sugar
½ cup canned pumpkin puree
1 teaspoon vanilla extract
1 (9 ounce/255 gram) package vegan chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350°F and line a couple baking sheets with parchment paper.
Whisk the flour, pumpkin pie spice, cinnamon, baking soda, and salt together in a large mixing bowl. Set this aside.
In a separate large mixing bowl, beat the vegan butter, sugar, and brown sugar together using an electric mixer at high speed, just until creamy, about 1 minute, stopping to scrape down the sides of the bowl as needed. Beat in the pumpkin and vanilla, just until combined.
Using the mixer at low speed, begin adding the flour mixture, beating in about a third at a time.
Fold in the chocolate chips using a spoon or spatula.
Drop the dough in rounded dollops on the baking sheets, using about 1 ½ tablespoons per cookie and leaving at least two inches between them.
Bake the cookies for 10 to 12 minutes. The cookies will look puffy when they're done baking, but will deflate a bit as they cool.
Place the baking sheets on a cooling rack and let them cool until set before removing them from the baking sheets and transferring them directly to the rack to finish cooling.
Serve or store in an airtight container for up to a week, or in the freezer for up to three months.

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